Table 3.
Nutritional composition of eggs (per 100 g) and their alternatives in the global market 1.
| Vegan Egg | Egg Yolk | Egg White | Whole Egg | |
|---|---|---|---|---|
| Number of retrieved products | 102 | 37 | 54 | 6517 |
| Average values of nutrients | ||||
| Energy (kcal/100 g) | 298.55 | 153.66 | 98.36 | 152.18 |
| Fat (g/100 g) | 6.10 | 10.40 | 2.35 | 9.97 |
| Of which saturated (g/100 g) | 2.10 | 2.72 | 1.19 | 3.26 |
| Carbohydrates (g/100 g) | 41.89 | 3.77 | 2.59 | 2.32 |
| Of which sugars (g/100 g) | 1.77 | 3.77 | 0.53 | 0.45 |
| Fiber (g/100 g) | 8.56 | 0.00 | 0.00 | 0.00 |
| Protein (g/100 g) | 11.60 | 13.69 | 16.53 | 12.39 |
| Sodium (mg/100 g) | 912.59 | 682.67 | 353.01 | 385.74 |
| Vitamin B12 (µg per 100 g/mL) | 0.75 | nr | nr | 21,844.4 |
| Cholesterol (mg per 100 g/mL) | 0.00 | 339.26 | 11.64 | 1509.53 |
| Calcium (mg per 100 g/mL) | 286.59 | 39.88 | 122.23 | 159.80 |
1 Data based on Mintel’s GNPD database [40]. The query was conducted on 11 November 2021, and retrieved egg products launched in the global market from January 2016 to October 2021. nr: not reported.